Barbecue

Barbecue pears, honey walnuts & blue cheese

Australian Womens Weekly — Using a sharp knife cut the pears into quarters, remove & discard the core. Cut the pear quarters into wedges, lightly dust with caster sugar & cook over barbecue for about 11/2 minutes on each side; Remove and set aside. Toast each side of the .. ...More…

Barbecue hiramasa kingfish with hoisin glaze

Australian Womens Weekly — Barbecue hiramasa kingfish with hoisin glaze Barbecue hiramasa kingfish with hoisin glaze INGREDIENTS For the glaze, combine all the ingredients together in a small bowl and season with sea salt and set aside for up to 3 hours. Mix together the ...More…

Classic American burger with chilli potatoes

Australian Womens Weekly — In a large bowl combine cabbage, onion, sugar and vinegar and allow to stand for 5 to 10 minutes. Add carrot and mayonnaise and stir well to combine. Place steak into the bowl of a food processor and process for 30 seconds. Add onion, chilli ...More…

Barbecued whole snapper with green mango relish

Australian Womens Weekly — Preheat your barbecue over a medium/high heat. Using scissors, trim off any of the fish's fins and discard. Rub the fish with oil and fill the stomach cavity with lemons, kaffir leaves and coriander. Put the fish on the barbecue and cook 8-10 ...More…

Chorizo and chilli roll

Australian Womens Weekly — Preheat a barbecue grill on high and place the chillies around the edges of the barbecue. Using long-handled tongs, turn them so their skin is charred evenly on all sides. When the chillies are blackened all over, either put them into a stainless ...More…

Wagyu steak sandwich

Australian Womens Weekly — Heat half the oil in a small frying pan and cook onions for 10 minutes over a medium heat until they have softened. Add sugar, vinegar and salt and pepper and cook until liquid evaporates and onions become jam-like. Season steaks with salt and ...More…

Balmain bugs with figs and pancetta kebabs

Australian Womens Weekly — Prepare your barbecue for the direct grilling over a high heat. Prepare the bugs by removing the meat from shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail and then pull out the flesh. Take 4 metal ...More…

Salt and pepper steak with crunchy coleslaw

Australian Womens Weekly — Toss salt and peppercorns in a medium frying pan over a medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle until a fine powder. Stir into rice flour. Score steaks with a criss cross pattern and then toss into rice flour ...More…

Barbecued beef kebabs with couscous salad

Australian Womens Weekly — Combine steak, spices and oil in a large bowl. Season with salt and pepper. Refrigerate and marinate for 45 minutes or overnight. Thread 2 beef cubes onto skewers followed by 1 leaf and then 2 more beef cubes. Cook preheat barbecue plate or in a ...More…

Squid, chorizo and white bean salad

Australian Womens Weekly — Place chorizo onto preheated barbecue plate or large frying pan and cook 1 to 2 minutes each side. Remove from heat. Combine fennel, pepper and salt into a flat bowl. Rub squid with olive oil and place into spice mix, toss to coat. Cook for 1 to ...More…

Fish in banana leaves with chimichurra sauce

Australian Womens Weekly — To make chimichurra sauce, place garlic, chilli, herbs and salt in blender and process until finely chopped. Add vinegar and oil and process until well combined Remove half of the sauce and place into a dipping bowl. Rub remaining sauce all over ...More…

Spiced lamb salad with roast olive pomegranate dressing

Australian Womens Weekly — Spiced lamb salad with roast olive pomegranate dressing INGREDIENTS Toss olives in vinegar, oil, cumin and peel. Cook for 20 minutes or until olives shrivel slightly. Remove from oven and cool. Cook seasoned lamb on a preheated oiled grill pan or ...More…